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Home » Recipes » Breakfast Recipes

Butternut Squash Hash Breakfast Skillet

Published: Jan 16, 2015 · Modified: Feb 22, 2021 by Sandi Gaertner · 16 Comments · This post may contain affiliate links

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Have you seen all of the butternut squash in the farmer's market lately? I couldn't resist making using my butternut squash to make an awesome butternut squash hash breakfast skillet that is packed with flavor and nutrition!

If you love breakfast as much as our family, you will want to check out some of my best gluten free breakfast recipes.

Butternut Squash Breakfast Skillet https://www.fearlessdining.com
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  • Ingredient notes:
  • Vegetables to use:
  • Recipe step by step directions:
  • Tips and Recipe FAQ:
  • More Breakfast Ideas:
  • Tools:
  • Recipe
  • Comments

Do you like to make one-pan breakfast recipes? I make them once in a while. I love them because clean-up is a breeze and all of the flavors mesh together really well while cooking! You are going to love my new cast iron breakfast...it makes clean up a breeze!

My kids go back and forth on whether to eat vegetables for breakfast. I am trying to get a healthy breakfast into them before they run off to school, it is so important!"

This week I got two butternut squash in my farm box and I thought they may be sweet enough to pass my kids' strict anti-veggie rule. Do you ever have to hide veggies?

Ingredient notes:

butternut squash hash ingredients
  • Butternut squash - You can also use kabocha or acorn squash to make the hash in this recipe!
  • Hash browns - Alexia brand is gluten free. Many brands of hash browns are gluten free, just check the labels.
  • Veggies - Use any you have on-hand. This is a great mix and match type of recipe.
  • Mexican cheese blend

Vegetables to use:

  • Sweet potato
  • Carrots
  • Parsnips
  • Spinach
  • Cauliflower

Recipe step by step directions:

Are you ready to see how easy it is to make a butternut squash breakfast? Using butternut squash in breakfast recipes is my new favorite way to enjoy it.

Veggies cooking in a cast iron skillet

Step 1: In a large skillet, cook the butternut and any vegetables you use along with the hash browns in olive oil until they are soft. If you want a pure butternut hash, you can omit the hash browns.

veggie breakfast skillet cooking, I added eggs to the veggies

Step 2: When the vegetables are almost all the way cooked, add the eggs on top of the cooked vegetables and cook for an additional 5 minutes.

broiling eggs over vegetables in a cast iron skillet

Step 3: Next put the breakfast skillet into the oven (or toaster oven) and set to broil. You will want to broil this until the eggs are almost cooked.

add cheese to breakfast skillet

Step 4: Remove the eggs and vegetables from the oven and add grated cheese. Broil until the cheese is melted.

A serving of eggs with roasted vegetables.

Serve hot while the cheese is still gooey! Butternut squash breakfast skillet is kid-approved!

The verdict was that my husband and I loved using butternut squash hash in this breakfast recipe. The sweetness of the butternut squash really shined through with the thyme, making it delicious. I couldn't believe that my kids liked this breakfast recipe.

I have to think it is because of the sweetness of the butternut squash. I suspect this recipe will also work really well with other sweet vegetables too!

Tips and Recipe FAQ:

Can you use frozen hashbrowns?

I almost always use frozen hashbrowns in my breakfast skillet recipes. They are easier to use because you don't have to grate fresh potatoes!

Can you make this dairy-free?

You can easily make this recipe dairy-free by using dairy-free cheese or omit the cheese for a paleo breakfast!

What is the best way to cut butternut squash?

You can cut the butternut squash into cubes, or grate it if you would like a finer butternut squash hash. Note if you grate the butternut squash, the cooking time will be a lot less than if you cube it.

More Breakfast Ideas:

  • Ground Turkey Chili Shakshuka
  • Pepper Frittata
  • The Best Gluten Free Pancakes (dairy-free too!)
  • Gluten Free Breakfast Pockets

Tools:

  1. A cast-iron skillet. Not only is this easier because it can go from the stove to the oven, but clean up is really easy!
  2. This food chopper can help chop up your vegetables quickly.

Recipe

Butternut Squash Hash Breakfast Skillet

Sandi Gaertner
This butternut squash breakfast hash skillet makes a nutritious breakfast that cooks up in just one dish.
5 from 7 votes
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 4
Calories 260 kcal

Ingredients
  

  • 1 cup diced butternut squash * see note
  • 2 cups hash browns * see note
  • ½ cup yellow or red pepper diced
  • ¼ cup green onion
  • 1 teaspoon dried thyme
  • 4 large eggs
  • 2 tablespoons olive oil
  • ¼ cup shredded Mexican cheese blend
  • ½ teaspoon salt
  • pepper to taste

Instructions
 

  • Preheat a 12 inch cast iron skillet with 1 tablespoon olive oil on medium heat.
  • Add butternut squash and cook for 5 minutes.
  • Add green onions and hash browns.
  • Add last tablespoon of olive oil to pan.
  • Stir vegetables as they cook.
  • Cook for 8 minutes until vegetables are soft.
  • Preheat broiler.
  • Crack eggs and put on top of the vegetables.
  • Put skillet into the oven and broil for 5 minutes.
  • Remove and add cheese.
  • Put back in the oven and broil for another 5-8 minutes.
  • Serve warm.

Notes

  1. Make sure to cut your pieces of butternut squash into small bite-sized chunks so they cook thoroughly.
  2. To make dairy-free, use a dairy-free cheese or omit the cheese altogether.
  3. You can cut your butternut squash in small cubes as I did, or grate the butternut to make it more hash-like. If you grate the butternut squash, note it will take a lot less time to cook than if you cut it into cubes.
  4. There are a few gluten free hash browns, I like Alexia, Trader Joe's, and Ore-Ida (Ore-Ida is labeling their potatoes that are gluten free now.)

Nutrition

Serving: 1gCalories: 260kcalCarbohydrates: 25gProtein: 10gFat: 14gSaturated Fat: 4gTrans Fat: 1gCholesterol: 170mgSodium: 428mgPotassium: 549mgFiber: 3gSugar: 2gVitamin A: 4673IUVitamin C: 42mgCalcium: 106mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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    Recipe Rating




  1. Sandra - The Foodie Affair

    January 18, 2015 at 8:00 pm

    This skillet breakfast meal is perfect for the weekend, and really like that we can all sit at the same time to enjoy this meal. I can never get enough butternut squash!

    Reply
  2. lizzy

    January 18, 2015 at 5:00 pm

    Wow - I usually don't make big breakfasts, just more on the go items but I will absolutely try this - this is mouthwatering!!! Great recipe!!

    Reply
  3. Creative Mama Renee

    January 16, 2015 at 5:15 pm

    Butternut squash becomes such a go-to for me when it is in season! I make a similar hash with butternut squash replacing half of the potatoes in the recipe and the kids love it when I serve it for dinner. I recently threw a parsnip in with the squash and potatoes and it was also delicious!

    Reply
    • Sandi Gaertner

      January 16, 2015 at 8:41 pm

      Your recipe sounds delicious. I think parsnips are one of the most under used vegetable, I bet your addition was wonderful.

      Reply
  4. Healing Tomato

    January 16, 2015 at 4:45 pm

    Oh MY!! I love a cheesy and delicious breakfast meal. The skillet idea is so perfect.

    Reply
    • Sandi Gaertner

      January 16, 2015 at 4:52 pm

      I loved this dish...I can't figure out why it took me so long to use butternut squash with eggs.

      Reply
  5. Dan from Pltter Talk

    January 16, 2015 at 12:13 pm

    I love the idea of butternut squash with this skillet. Great job thinking (and cooking) outside the box!

    Reply
    • Sandi Gaertner

      January 16, 2015 at 12:41 pm

      Thanks Dan 🙂

      Reply
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